Description
A vibrant and flavorful grilled chicken dish topped with melted pepper Jack cheese and zesty salsa verde.
Ingredients
Scale
- 1 ½ pounds thin-sliced boneless skinless chicken breasts (about 4 breasts)
- 12 ounces salsa verde
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon cumin
- 1 teaspoon salt (or more, to taste)
- 1 teaspoon freshly ground black pepper
- 4 slices pepper Jack cheese
- Fresh cilantro, finely minced (optional, for garnishing)
- Lime wedges (optional, for serving)
Instructions
- Whisk together the salsa verde, olive oil, lime juice, cumin, salt, and black pepper until well combined.
- Add the chicken breasts to the marinade and coat well. Let sit for at least 30 minutes in the refrigerator.
- Preheat your grill to medium-high heat.
- Remove the chicken from the marinade and discard the remaining marinade.
- Grill the chicken for 4-5 minutes on each side or until the internal temperature reaches 165°F.
- Place a slice of pepper Jack cheese on each chicken breast and close the grill lid to melt the cheese.
- Remove the chicken from the grill and let it rest for a few minutes.
- Garnish with fresh cilantro and serve with lime wedges.
Notes
For deeper flavor, marinate chicken up to 2 hours. Keep an eye on the chicken while grilling to prevent overcooking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chicken breast
- Calories: 300
- Sugar: 1g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 90mg
Keywords: grilled chicken, salsa verde, pepper jack cheese, summer recipe, outdoor cooking